One of the most Popular Thai stir-fry dishes with Rice. It is so easy to prepare at home!
Prep time 5min. Cook time 5min Serves 4-6.
Thai Basil Chicken Stir Fry with Rice
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Thai Basil Chicken Stir Fry with Rice
Description
Thai Basil Chicken, known in Thai as Pad Krapow Gai (ผัดกระเพราไก่), is one of Thailand's most popular and iconic street food and comfort dishes. It is a quick, intensely flavorful, and spicy stir-fry.
Traditionally served immediately over a bed of warm Jasmine rice and, most famously, topped with a crispy fried egg (kai dao). The rich, runny yolk of the fried egg mellows the spiciness of the chicken, making it the perfect complementary bite.
Ingredients:
Instructions
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Once the chicken is rinsed and drained, slice lengthwise into thin strips and then across to get very small pieces. Set aside. Or use minced chicken instead. Both work well.
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Smash the garlic cloves with the broad side of your chef's knife. Then chop finely ( this step provides the best flavour and texture for this dish).
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Slice the peeled shallots into thin rounds.
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Chop the Thai red chillies into rings or thin strips.
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Pluck the leaves of holy basil, rinse and set aside - whole.
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Roll the Kaffir lime leaf into a tight cylinder and then proceed to chop finely. Use only the prescribed amount. It has a very strong flavour and we do not want the dish overpowered by it.
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Heat oil in a wide, seasoned wok or pan.
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Add the garlic and shallots first and stir till the lovely aroma is released without going brown in the lightest.
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Add the chicken and stir continuously on high heat JUST till all the chicken pieces turn evenly white ( no more pink to be seen).
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Add the dark, thick soy sauce and continue to cook. Moisture will be released from the chicken. Continue to stir-fry on high heat till this moisture is almost completely evaporated.
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Now add the fish sauce, oyster sauce, and light soy sauce.
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Continue to stir till the moisture is absorbed and the chicken is tender and cooked without going dry. There should still be a little moisture from the sauces.
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Add the chopped red chillies and stir through on high heat.
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Next, add the chopped lime leaves and the whole basil leaves. Stir to incorporate JUST till wilted. Do not overcook here.
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Remove the pan from the stove to stop the cooking process. The leaves will continue to wilt in the heat of the chicken.
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Sprinkle over the white pepper powder and stir till incorporated. Do not add extra white pepper as it has a strong fragrance.
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Serve over steamed white rice (Thai Fragrant Rice) and a fried egg, sunny-side up. Serve pickled Thai red and/or green chillies on the side.
Note
- At no point should the chicken stick to the bottom of the pan. This is a quick dish. Stir almost continuously.
- The chicken should be chopped into very small pieces as this is a quick stir-fried dish. We want to ensure thorough cooking of the poultry.
- Use a very good brand of fish sauce.
- The dark soy sauce is thicker, sweeter and blacker in colour as opposed to the light soy sauce which is thinner, salty and light in colour.
- If you can not find Thai Holy Basil, you can use Thai sweet basil and a little mint combined for good results as well. (See the type of basil here)
- Most of these ingredients are available at Asian markets and speciality stores.
- Key Ingredients: Chicken, Shallots, Garlic, Chillies, Thai Basil, Kaffir Lime, White pepper, Soy Sauce( dark and light), Oyster sauce, Fish Sauce, Oil.
